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Hollandaise Sauce

Prep Time 5 mins
Cook Time 10 mins
SOAKING CASHEWS TIME 1 hr

Ingredients
  

  • 1/2 cup cashews (soaked in boiling water for at least 1hr or in cold water overnight, then drained)
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1 tsp dijon mustard
  • 2 tsp nutritional yeast
  • turmeric (optional - for colour)
  • 3 tbsp vegan butter
  • 1 tbsp white wine
  • a little water

Instructions
 

  • In a blender, blend the soaked cashews, water, lemon juice, apple cider vinegar, salt, mustard, nutritional yeast and a tiny pinch of turmeric together. If you don’t like the taste of turmeric you can leave it out but the sauce won’t be as yellow - and just add a tiny bit if you’re adding turmeric! You want a pale yellow sauce not fluorescent yellow :P Blend all the ingredients together until VERY smooth. I blend for one whole minute.
  • In a saucepan over low-medium heat, melt the vegan butter. Add the white wine and let cook for about 30 seconds-1 min so the alcohol evaporates.
  • Have a whisk handy! Pour the blended mixture into the pan and whisk immediately - the sauce will burn and may get lumpy if you don’t whisk. Whisk until the sauce thickens and is smooth! You can add a little water if it starts to get to thick until you reach your desired consistency!
  • Pour into a pouring jug and serve immediately! If it separates, simply mix well.
Keyword Vegan
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